Mark and I began filming a short documentary today with artist Vincent Valdez. Yesterday was Vincent’s birthday so I decided to bake him some cookies as a gift. Any excuse to bake cookies will do, really. I had made these Sweet Potato Cookies a while back as an entry for Artpace’s Community Potluck Dinner & Throwdown. I didn’t win, but now I know why: I didn’t use peanut butter! It happened out of necessity when I discovered I was out of Vegan Smart Balance so I thought “Well, I have some peanut butter”. It worked really well! I also added walnuts, which really makes everything better.

Sweet Potato Peanut Butter Walnut Cookies

1 cup whole wheat flour

2/3 cup quick-cooking oats

1/2 tsp baking soda

1/4 tsp salt

1/4 tsp cinnamon powder

1/2 cup sweet potato puree

1/2 tsp vanilla extract

1 cup raw sugar

1/2 cup peanut butter

1 cup walnut pieces

Preheat oven to 350 Degrees. Mix the first five dry ingredients together and in a separate bowl mix the next four ingredients until smooth. Slowly mix in the wet to dry ingredients, it will be a thick sticky consistency, then add the walnuts in last. Drop large spoonfuls onto a cookie sheet and use the back of spoon flatten them. Bake for 18-20 minutes or until brown. Let cool and enjoy with a glass of soy milk or share them with your favorite artist!

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Thank you for visiting Veggie Angie! I'm Angela Walley, a filmmaker and vegan based in San Antonio, Texas. I created this blog in 2010 to share my love for family, friends, and delicious vegan food. Read more.

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